How's everyone's fall going? It is one of my favourite seasons - we're past the ugly, hot humidity of summer, but not yet in the super-chilly temperatures of winter. I'm still figuring out how I'm going to carry the baby around when the temperature drops a little more, but she's currently quite content in a baby carrier, dressed in her fleece with my coat as far around us both as it will go.
Speaking of baby carriers, who knew they could be this addictive? There's a different kind for practically every need! Right now, I'm holding tight at our current count of four. We have a stretchy wrap (ours is from a Canadian company called Maman Kangourou), a woven wrap (mine is the Selter pattern from Didymous and it is beautiful), a ring sling (another Canadian company called Chimparoo) and a soft-structured carrier (ours is a Beco Gemini in the limited edition Orion Black print). The wraps are really nice at this time of year since there's a little more fabric around you both.
I don't feel too bad, since the internet tells me that woven wraps especially are addictive, and some parents own upwards of twenty!
Once again, I neglected to take photos of the food portion. Sorry folks! Having a baby is pretty distracting when trying to make some sort of meal.
Anywho, Potato-Bean Cakes are an easy & fairly quick way to get some protein into your system. They're also a handy condiment conveyance device!
You will need just a handful of ingredients.
1 large potato (baked)
1 can beans (I've done this with cannellini, black eyed peas and a tin of mixed beans, but I find a single kind of bean works best).
1 clove garlic diced (or some diced onion - personally, I prefer the onion)
1 tsp dill (or more, if you like)
salt & pepper to taste
oil for frying
That's it! Short list, right?
To start, drain & rinse the beans. Then put them in a large bowl and mash them until there's still a few whole beans left. Dice the baked potato and add it to the beans along with the egg, garlic or onion & spices. Mash everything together until it is well mixed.
Form the mix into patties, balls or whatever other shape you would like (I find patties works best for frying). I usually get between 8-12 cakes. Put them on a plate in the fridge to set for half an hour to an hour.
When the setting time is done, heat some oil in a pan and fry your cakes in batches until golden (be sure to flip them & fry both sides).
Then you can eat them with the condiments of your choice! I have eaten these with homemade plum sauce, bbq sauce & ketchup. I've seen similar recipes that call for an accompanying aoili or chipotle mayo sauces.
They make a nice dinner when served with a salad & some steamed veggies.